Our side of the table...

As we continue to wind down from the rigors of last weekend, I did want to mention that there was an interesting article in the Washington Post Magazine a couple of weeks ago by Tom Sietsema. In lieu of his normal restaurant review, it was a piece entitled “How to be a better diner”, sort of the reverse of the “100 things” we spoke of earlier. While we hold the service staff responsible for their side, we too, have obligations.

Once again the feeder was pleased to note that the things that he tries to preach and practice are not singular. The art on the article is a drawing of a nicely dressed couple approaching “Chez Pierre” followed by an unshaven cigar smoking man in football jersey, patterned cut-offs and flip flops. The first paragraph contains the line: “Diners looking for a good time should also reconsider ….showing up in flip flops and shorts at a destination celebrated for its elaborate tasting menus. (It has happened at Restaurant Eve)”. So he also believes in DFD.

Other advice:

Do some research; know what cuisine your restaurant features.

When making a reservation, tell the restaurant of any special needs like gluten free, vegan, etc., don’t spring something on them at the table. If there’s something you want to bring with you (special wine, birthday cake) let them know.

Be punctual – 6:00 means 6:00, not 6:15 or 6:30. Have their number in your cell phone and let them know if you’re in traffic (important in DC)

If you have a question (what exactly is a calzoncelli?), ask. Experiment with something new. It shows the restaurant you’re interested.

Complain discretely. If there’s a problem with a dish, he wants to know right then when there’s time to correct a problem. They do really want to know what’s wrong. A hard lesson to learn, but they do.

Don’t wait to cancel a reservation, or worse, fail to contact them at all.

(here’s a new one to me). Let your server know if you’re going to leave the table for restroom, cell phone, or (ugh) cigarette break. Nothing worse than your dish arriving to an empty table.

A lot of these may be more applicable to upscale places, but remember that we have a duty to be responsible customers, and acting (along with dressing) civilly will be appreciated and ultimately make a better experience all around. Ball caps deserve ball cap service. Continue to

DFD